KR20150006961A - Method for producing functional soybean paste using seaweed - Google Patents

Abstract

The present invention provides doenjang (fermented soybean paste) which has increased contents of active ingredients, excellent activities to scavenge DPPH radicals and nitrite, and having high preference. The present invention relates to a method for manufacturing doenjang using seaweed and doenjang manufactured by the method, wherein the method comprises the steps of: (a) soaking a mixture of soybeans, kelp, and fusiformis in water; (b) boiling and mashing the soaked mixture of step (a), molding the same into meju (fermented soybean lump), and drying the meju; (c) putting salt water, in which alkaline water is mixed with bay salt, and the dried meju of step (b), in a pot, followed by aging, removing floating impurities, and aging a mixture containing honey, jujube, red pepper and charcoal in the pot containing the meju and the aged salt water; and (d) separating ganjang (fermented soy sauce), charcoal, red pepper, and jujube from the aged mixture of step (c), and then mixing the remaining doenjang with the separated soy sauce, a meju powder, salt, and red pepper seeds, followed by aging.

Description

Technical Field [0001] The present invention relates to a method for producing functional soybean paste using seaweed,

The present invention relates to a process for producing soy sauce, comprising the steps of: (a) calling a mixture of soybeans, kelp and tops in water; (b) boiling the so-called mixture of step (a), crushing, shaping and drying with meju; (c) a brine mixed with alkaline water and a salt of the sun, and the dried meju of the step (b) are put into a jar and aged, and the impurities rising upward are removed, and honey, jujube, pepper and so on are added to the jar containing the meju and the aged brine Adding charcoal and aging the mixture; And (d) separating soy sauce, charcoal, red pepper and jujube from the aged mixture of step (c), and aging the remaining soy sauce mixture with the fermented soy sauce, fermented soybean meal, salt and red pepper seeds The present invention relates to a method for producing soybean paste using seaweed and a soybean paste using the seaweed prepared by the method.

Soybean, a traditional fermented food in Korea, is prepared by inoculating and cultivating Aspergillus oryzae into soybean, wheat flour and rice flour, which are produced by using meju as a main raw material obtained by natural fermentation by adding protein raw materials or starch raw materials, To make enzymes. Conventional varieties are mainly made at home, but improved varieties are manufactured and sold in large quantities at factories.

Traditional soybean paste is a soybean fermented food which contains protein, as well as carbohydrate, fat and other nutrients, which is a major nutrient in our diet. It was the best nutritional formula as a protein source in the days when meat consumption was low in the past. Recently, doenjang has been known as a health food to prevent cancer and prevent adult diseases due to the effect of physiological activity such as antimutagenicity, anticancer, and antioxidant. It is presumed that the anticancer effect of the physiological activity effect is derived from the soybean which is the raw material and the ingredient which is decomposed or newly produced in the fermentation process. It is known that soybean-derived anticancer active substances are protease inhibitor, phytic acid and isoflavones. Especially soy isoflavone including genistein, The research on the anticancer effect of the ingredients is still under great interest.

Seaweeds contain a large amount of viscous polysaccharides corresponding to dietary fibers. Species such as seaweed and sea tangle contain 20 to 30% of uronic acid complex, alginic acid, and also contain cellulose. , Especially kelp, is known to contain significant amounts of neutral polysaccharides and minerals and carotenoids such as Ca, Fe and Zn in addition to alginic acid. In addition, the water-soluble fibrous material contained in seaweed such as seaweed and sea tangle has a higher water holding capacity than the insoluble fibrous material, so that the viscosity becomes higher due to the gel formation, thereby providing a feeling of satiety and delaying digestion and absorption of nutrients, .

Sea tangle ( Laminaria japonica Areschoug) is a brown algae, rich in potassium, calcium, magnesium and phosphorus, and has a high content of iodine compared to dozens of trace elements and other seaweeds required for human body. Particularly, polysaccharides in carbohydrates have a high content of alginic acid (70 ~ 80%), fucoidan and laminaran which are mostly non fibrous saccharides. Alginic acid has been reported to exhibit physiological activities such as blood cholesterol lowering, in vitro excretion of heavy metals, blood pressure lowering, and anticancer as well as general functions of dietary fiber such as sucking action as a main ingredient of kelp thinner. Recently, alginate has been used as a carrier material for transporting drugs and active substances. Fucoidan is known to be effective in improving blood flow such as anticancer, anticholesterol, inhibition of blood coagulation, blood pressure control, and also in improving lipid metabolism. Sulfated heteropolysaccharides of sea tangle extract have been reported to have high superoxide, hydroxy radical scavenging and chelating ability. Water soluble extracts of kelp are known to be effective against streptozotocin - induced diabetic rats through antioxidant activity and have been reported to have higher antioxidative activity than water - soluble alcohol extracts in blue. In addition, laminarin polysaccharides present in kelp are reported to have a high immunoregulatory activity, while glutamic acid, aspartic acid, , Alanine (alanine) is rich in amino acids with a taste.

Hizikia fusiformis (Harvey) OKAMURA) is a seaweed belonging to the brown algae, and the attachment is obtuse, the roots are fiber-like, and the stem is an upright, columnar seaweed. It grows up to 20 ~ 100 ㎝ in height and attaches to the reef area of 0 ~ 2 m in depth and grows inhabited. In the study conducted on the extracts of Porphyromycin, the anticoagulant fucoidan, which is a blood anticoagulant, was extracted and isolated from the hot - water extract of Porphyra japonica. In addition, DPPH radical scavenging activity with Japanese algae The antioxidant substance called all-trans-fucoxanthin has been isolated and identified from the acetone extract of Chrysanthemum japonica. In addition, the ethanol extract of Kotatsu showed a remarkable antimicrobial effect against E. coli and B. subtilis . In addition, there was a study showing that the administration of hot water extract of Chrysanthemum chinensis to 100 ㎎ / ㎏ / day for 10 days resulted in a tumor growth inhibition rate of 56.6%.

Korean Patent Publication No. 1991-0020168 discloses a method for producing doenjang using microorganisms for making Korean traditional doenjang, but is different from the method for producing functional doenjang using seaweeds of the present invention.

DISCLOSURE Technical Problem The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a soybean paste containing soybean paste and soybean paste, which is prepared by adding a functional ingredient such as seaweed to a soybean paste, , And seaweed which can be well mixed with doenjang, and it is prepared by mixing and aging in appropriate conditions. The content of phenol compounds and flavonoids, which are active ingredients, is increased, and DPPH radical scavenging ability and nitrite scavenging ability are excellent. And to provide a method for producing soybean paste using algae having a high degree of preference.

In order to solve the above-mentioned problems, the present invention provides a process for producing a soybean curd, comprising: (a) (b) boiling the so-called mixture of step (a), crushing, shaping and drying with meju; (c) a brine mixed with alkaline water and a salt of the sun, and the dried meju of the step (b) are put into a jar and aged, and the impurities rising upward are removed, and honey, jujube, pepper and so on are added to the jar containing the meju and the aged brine Adding charcoal and aging the mixture; And (d) separating soy sauce, charcoal, red pepper and jujube from the aged mixture of step (c), and aging the remaining soy sauce mixture with the fermented soy sauce, fermented soybean meal, salt and red pepper seeds The present invention also provides a method for producing soybean paste using seaweed.

In addition, the present invention provides a miso using the seaweed prepared by the above method.

According to the present invention, soybean paste using the seaweed of the present invention has a high preference due to the taste and flavor of seaweeds without algae taste, and it is suitable for the nutritional balance by supplementing minerals lacking in miso, Components and antioxidant activity are enhanced, so that functional miso can be provided which can meet the nutritional needs of consumers compared with conventional doenjang.

Fig. 1 schematically illustrates the process of manufacturing the doenjang of the present invention.

In order to achieve the object of the present invention,

(a) a step in which water is mixed with a mixture of soybean, kelp and tar;

(b) boiling the so-called mixture of step (a), crushing, shaping and drying with meju;

(c) a brine mixed with alkaline water and a salt of the sun, and the dried meju of the step (b) are put into a jar and aged, and the impurities rising upward are removed, and honey, jujube, pepper and so on are added to the jar containing the meju and the aged brine Adding charcoal and aging the mixture; And

(d) separating soy sauce, charcoal, red pepper and jujube from the aged mixture obtained in the step (c), and adding the separated soy sauce, fermented soy sauce, salt and red pepper seed to the remaining soy sauce, The present invention also provides a method for producing soybean paste using seaweed.

In the method for producing soybean paste using seaweed according to the present invention, soybean paste prepared by using the kelp and tallow of step (a) is preferably added to the soybean paste, And the soybean paste improved in the degree of preference. The seaweeds are selected from the best algae suitable for the preparation of doenjang, and they have the advantage of supplementing minerals lacking in doenjang, and discharging a large amount of sodium contained in doenjang to provide a health-friendly functional doenjang. The water, soybean, kelp and tar of step (a) may be mixed in a weight ratio of 16: 24: 8 to 12: 0.4 to 0.6: 0.4 to 0.6, preferably 20: 10: 0.5: 0.5 Mixing ratio. Mixing ratio in the above mixing ratio can improve the preference of doenjang due to the taste and flavor of kelp and tortoise. However, when the above range is exceeded, the effect of addition of seaweed is insignificant or the taste of seaweed algae is strong, There is a falling problem.

The method for producing soybean paste using seaweed according to the present invention is more preferably

(a) mixing a mixture of soybeans, kelp and peat in water at a weight ratio of 16 to 24: 8 to 12: 0.4 to 0.6: 0.4 to 0.6, for 4 to 8 hours;

(b) boiling the boiled mixture of step (a) at 120 to 150 ° C for 1 to 2 hours, molding the mixture into meju, drying at 15 to 20 ° C for 80 to 90 days;

(c) the dried meju of step (b) is mixed in a weight ratio of 20 to 30: 4 to 6 to the brine mixed with the alkaline water and the salt of the sun salt in a weight ratio of 17 to 25: 3 to 5, Aged for a period of time and then removing impurities which are floating upwards, and adding honey, jujube, pepper and charcoal in a jar containing meju and aged brine at a weight ratio of 4 to 6: 3 to 4 at a ratio of 12-18: 20-25: 10 to 15: 20 to 30, and aging the mixed mixture at 15 to 20 DEG C for 50 to 60 days; And

(d) separating the soy sauce, charcoal, red pepper and jujube from the aged mixture of step (c) and adding the separated soy sauce, fermented soybean meal, salt and red pepper seeds to the remaining soybean paste at a ratio of 3-4: 10-15: Mixing the mixture at a weight ratio of 2 to 3, and aging the mixture at 15 to 20 ° C for 80 to 120 days,

More preferably,

(a) mixing the mixture of soybeans, kelp and tar with water at a weight ratio of 20: 10: 0.5: 0.5;

(b) boiling the boiled mixture of step (a) at 120 to 150 ° C for 1 to 2 hours, molding the mixture into meju, drying at 15 to 20 ° C for 80 to 90 days;

(c) a mixture of alkaline water and salt of mannitol in a weight ratio of 21: 4 was mixed with the dried meju of step (b) in a weight ratio of 25: 4 to 6, and the mixture was aged for 24 hours, The juice, the jujube, the pepper and the charcoal in a weight ratio of 15:20 to 25:10 to 15:20 to 30 in the jar containing the meju and the aged brine in a weight ratio of 4 to 6: 3 to 4 Aging the mixed mixture at 15 to 20 DEG C for 50 to 60 days; And

(d) separating the soy sauce, charcoal, red pepper and jujube from the aged mixture of step (c) and adding the separated soy sauce, fermented soybean meal, salt and red pepper seeds to the remaining soybean paste at a ratio of 3-4: 10-15: Mixing the mixture at a weight ratio of 2 to 3, and aging the mixture at 15 to 20 ° C for 90 days.

In the method for producing doenjang using the seaweeds of the present invention, the meju produced through the steps (a) and (b) is sufficiently dried due to the moisture of the meju surface, so that harmful fungi and fungi do not propagate, It was possible to prepare meju suitable for manufacture.

Also, in the method for producing doenjang using the seaweed of the present invention, the aged salt water obtained in the step (c) is mixed with meju alkaline water and sun salt in a weight ratio of 4 to 6:17 to 25: 3 to 5, The mixture may be aged for 18 to 30 hours and separated from meju and impurities. More preferably, meju is mixed with alkaline water and sun salt in a weight ratio of 4 to 6: 21: 4, and the mixture is aged for 24 hours It may be the remaining water after separating the impurities from the postmeju. Using salt water aged with alkaline water, which is not general salt water, the preparation of miso improves the ripening and adds the rich taste of miso.

In addition, in the method for producing doenjang using seaweeds according to the present invention, honey, jujube, pepper and charcoal are added at the above ratio at the time of aging in step (c), thereby improving the flavor and flavor of miso, . The honey has excellent germicidal power and can inhibit the generation of germs at the time of aging. The potassium component of honey can help to release a lot of salt in miso, and it has a merit that can compensate the disadvantage of the miso with high salt content. In addition, the charcoal helps the microbes which are beneficial to the body during the ripening process, and eliminates harmful bacteria in the body, thereby preventing the decay of the miso and removing the impurities. In addition, the jujube and red pepper can also be prepared as a maltose with enhanced flavor by helping to remove impurities and dirt.

Also, in the method for producing soybean paste using seaweed according to the present invention, the soy sauce of step (d) is separated, and the remaining soybean paste contains less soy sauce and less flavor, salt and nutrients, It is preferable to mix the flour, salt, and red pepper seeds at an appropriate ratio and aged again to give a more deep flavor and savor taste to the miso. The red pepper seeds impart a preservative effect to the miso, and can improve the taste of the miso by giving a pungent taste and a refreshing taste.

The present invention also provides miso using the seaweed prepared by the above method.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of seaweed miso

(a) Main ingredient soybeans produced in Jindo-myeon, Jindo-myeon, Jindo-gun, Jeollanam-do, and kotse and kelp were prepared. A mixture of 10 kg of soybeans, 0.5 kg of kelp, and 0.5 kg of peat was added to 20 L of water for 6 hours.

(b) boiling the mixture of step (a) at 120-150 ° C for 1-2 hours, crushing with mortar, shaping into meju, drying with air in a well-ventilated place at 15-20 ° C for 80-90 days gave.

(c) 4 to 6 kg of salt water mixed with 21 L of alkaline water (pH 7 to 9) and 4 kg of the sun-dried salt and 4 to 6 kg of dried meju of the step (b) were aged for 24 hours and then the impurities rising in the upper part were removed. 15 g of honey, 20 to 25 g of jujube, 10 to 15 g of red pepper and 20 to 30 g of light charcoal were put into a jar containing 4 to 6 kg of meju and 3 to 4 L of aged brine, Lt; 0 > C for 50-60 days.

(d) The soy sauce, charcoal, red pepper and jujube are separated from the aged mixture obtained in the step (c), 300-400 mL of the separated soy sauce, 1-1.5 kg of fermented soybean flour, 800-900 g of salt, To 300 g was mixed and aged at 15 to 20 ° C for 90 days or longer (FIG. 1).

Manufacturing example  2: Preparation of bean paste

The preparation was carried out in the same manner as in Preparation Example 1, except that in the step (a), chopped red pepper paste was prepared without using kelp among the red pepper and kelp.

Manufacturing example  3: Preparation of kelp miso

In the step (a), kelp miso was prepared by adding kelp without the use of chopped kelp and kelp.

Comparative Example  1: General miso manufacturing

The soybean paste was prepared in the same manner as in Preparation Example 1, except that soy sauce and kelp were not used in step (a).

Experimental Method

1. Total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. 1 ml of distilled water was added to 1 ml of the sample solution, 1 ml of a Folin &Ciocalteau's phenol reagent was added thereto, and the mixture was shaken at 27 ° C in a shaking bath. . After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

2. Total flavonoid content

Total flavonoid content was measured by adding 75% methanol to 0.1 g of each sample, and then extracting overnight at room temperature. Then, 1.0 ml of the test solution was taken in a test tube, and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, the 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using naringin (Sigma Co., USA), and the total flavonoid content was determined from this.

3. DPPH radical scavenging test

The antioxidative activity of each extract was measured by hydrogen electron donating ability. Samples of various concentrations were dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

4. Nitrite scavenging test

The nitrite scavenging activity of the sample extract was measured by adding 40 μl of the sample extract and 140 μl of 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 6.0) to 20 μl of 1 mM NaNO ₂ And the volume was adjusted to 200 mu l. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, and the mixture was well mixed. After the reaction was carried out at room temperature for 15 minutes, the absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

5. Amino nitrogen and total acid content

Amino nitrogen content (Van Slyke method) was used as a method for quantitative determination of primary amines. The amino group of a primary amine reacts with nitrous acid to produce equivalent nitrogen gas (R-NH ₂ + HN ₂ → R-OH + H ₂ O + N ₂ ). The nitrogen gas generated at this time was measured by a gas meter.

The total acid content was titrated to pH 8.35 with 0.1 N NaOH solution and expressed as acetic acid content (%).

6. Sensory characteristics of miso

The sensory test was carried out on a total of 50 persons consisting of 10 children (5 boys and 5 girls), 10 juveniles (5 boys and 5 girls), 10 general housewives, 10 adult boys, The five - point symbol scale method was used to distinguish color, flavor, salty taste, sweet taste, sour taste, and preference from one point to another, two points worse, three points average, four points good, and five points very good.

Example  1: total phenol content of miso

Total phenol is a measure of the degree of inclusion of functional substances that produce flavor, aroma and flavor. Standard substances are measured by catechin, chlorogenic acid, and tannic acid. The total phenol content measured with catechin as a standard substance was the highest at 46.0 mg / kg in the seaweed soybean paste of Preparation Example 1, followed by 41.8 mg / kg of the general soybean paste of Comparative Example 1, The miso for Example 2 was 37.4 and 35.6 mg / kg, respectively (Table 1). This tendency was similar to that of chlorogenic acid and tannic acid as a reference material. Therefore, the total phenol content of the soybean paste added with both of tong and kelp (Preparation Example 1) was the highest, indicating that the soybean paste was highly available as a functional food material.

Total phenol content of doenjang (2,000 ppm) sample Total phenol content (mg / kg) Catechin Chlorogenic acid Tannic acid Production Example 1  46.0 ± 1.6 a * 62.4 ± 2.9 a 47.2 ± 1.6 a Production Example 2 35.6 ± 0.2 b 47.2 ± 0.8 c 37.2 ± 0.4 c Production Example 3 37.4 ± 0.5 b 50.0 ± 0.6 b 38.2 ± 0.8 c Comparative Example 1  41.8 ± 1.0 ab  57.4 ± 0.8 ab 42.2 ± 0.6 b

* The same alphabetical letter in each column indicates that there is no difference between the samples at the 95% significance level.

Example  2: total flavonoid content of miso

Total flavonoids are another functional substance, and their degree of bioactivity can be determined according to their content. The content of 2,000 ppm extract of each sample was found to be 16.5 mg / kg for the seaweed soybean of Preparation Example 1 with naringin as the reference material. And 15.3, 15.0 and 14.1 mg / kg in Preparation Example 3, Preparation Example 2 and Comparative Example 1, respectively (Table 2).

Total flavonoid content of doenjang (2,000 ppm) sample Total flavonoid (mg / kg) Production Example 1 16.5 + - 0.3 a * Production Example 2 15.0 ± 0.2 b Production Example 3 15.3 ± 0.2 b Comparative Example 1 14.1 ± 0.4 c

* The same letter in the column means that there is no difference between the samples at the 95% significance level.

Example  3: miso DPPH Radical Scatters

The radical scavenging activity of DPPH was the highest, at 4,000 ppm, which was the highest concentration of extract, 89.3% of the seaweed miso of Preparation 1. (67.8%), 65.4% (57.8%) and 57.8% (3) in the order of Comparative Examples 1, 2 and 3, respectively. Therefore, high antioxidative activity was shown in soybean paste (Preparation Example 1) containing seaweeds of seaweed and seaweed, which is thought to be related to a high content of total phenol content.

DPPH radical scavenging ability of miso sample DPPH radical scavenging ability (ppm) 250 500 1000 2000 4000 Production Example 1  7.2 ± 0.1 a * 14.3 ± 0.2 a 28.6 ± 0.4 a 48.4 ± 0.6 a 89.3 ± 3.7 a Production Example 2 0.0 ± 0.0 d 4.9 ± 0.1 c 10.3 + - 0.1 c 27.6 + - 0.3 c 65.4 ± 1.9 b Production Example 3 3.0 ± 0.0 c 4.2 ± 0.0 c 12.4 ± 0.1 c 27.2 ± 0.0 c 57.8 ± 0.6 c Comparative Example 1 4.3 ± 0.1 b 10.1 ± 0.1 b 18.4 ± 0.2 b 32.4 ± 0.4 b 67.8 ± 1.1 b

* The same alphabetical letter in each column indicates that there is no difference between the samples at the 95% significance level.

Example  4: Nitrite of miso Scatters

The highest antioxidative activity by nitrite scavenging activity was found to be 74.1% in seaweed soybean paste of Preparation 1 at the highest extract concentration of 500 ppm. 71.9%, 71.0% and 70.4% in the order of Comparative Example 1, Preparation Example 3 and Preparation Example 2, respectively (Table 4).

Nitrite scavenging ability of doenjang sample Nitrite scavenging ability (ppm) 31.25 62.5 125 250 500 Production Example 1 25.5 ± 0.7 b * 43.1 ± 1.5 a 60.6 + 1.4 a 67.3 ± 1.4 a 74.1 ± 0.8 a Production Example 2 26.3 ± 2.2 b 39.3 ± 1.5 b 52.6 ± 1.8 c 65.6 ± 2.7 a 70.4 ± 0.7 a Production Example 3 26.6 ± 2.7 b 43.3 ± 0.2 a 58.2 ± 1.5 a 65.0 ± 1.3 a 71.0 ± 0.9 a Comparative Example 1 37.3 ± 0.7 a 42.7 ± 0.5 a 55.2 ± 1.4 b 66.6 ± 1.4 a 71.9 ± 0.9 a

* The same alphabetical letter in each column indicates that there is no difference between the samples at the 95% significance level.

Example  5: miso Amino acid  Nitrogen and Total  content

Amino nitrogen was the main component of the delicate taste of doenjang and its content was measured. As a result, the content of the soybean paste of Preparation Example 1 was the highest at 0.40 g / 100 g, and the followings were Comparative Examples 1, 3, 2 (Table 5). On the other hand, the total acid content was also highest at 1.88 g / 100 g of seaweed doenjang of Preparation Example 1, and the followings were higher in the order of Comparative Example 1, Preparation Example 2, and Production Example 3 (Table 5).

Amino nitrogen content and total acid content of doenjang sample Content (g / 100 g or w / v%) Amino nitrogen Total Production Example 1  0.40 ± 0.1 a * 1.88 ± 0.1 a Production Example 2 0.27 ± 0.0 a 1.64 ± 0.1 c Production Example 3 0.31 0.1 a 1.51 0.0 d Comparative Example 1 0.35 + 0.1 a 1.75 ± 0.1 b

* The same alphabetical letter in each column indicates that there is no difference between the samples at the 95% significance level.

Example  6: Sensory characteristics of miso

The sensory evaluations of seaweed doenjang showed no difference in the sour taste between the preparation and the comparative examples as a result of evaluation of color, flavor, salty taste, sweet taste, sour taste and overall acceptability. On the other hand, in the case of incense, salty taste and sweetness, the production score showed a higher score than that of the comparative example, among which the seaweed miso of Production Example 1 was the highest, and the overall likelihood also showed the highest preference in Production Example 1 (Table 6).

Sensory evaluation of miso sample color incense Salty taste sweetness Sour taste Likelihood Production Example 1 4.5 4.8 4.8 4.8 4.5 4.7 Production Example 2 4.6 4.6 4.6 4.7 4.5 4.6 Production Example 3 4.6 4.6 4.6 4.7 4.5 4.6 Comparative Example 1 4.8 4.5 4.4 4.5 4.5 4.5

Claims (4)

(a) a step in which water is mixed with a mixture of soybean, kelp and tar;
(b) boiling the so-called mixture of step (a), crushing, shaping and drying with meju;
(c) a brine mixed with alkaline water and a salt of the sun, and the dried meju of the step (b) are put into a jar and aged to remove the impurities that rise above, and the honey, jujube, Adding charcoal and aging the mixture; And
(d) separating soy sauce, charcoal, red pepper and jujube from the aged mixture obtained in the step (c), and adding the separated soy sauce, fermented soy sauce, salt and red pepper seed to the remaining soy sauce, A method for producing soybean paste using seaweed. The method according to claim 1,
(a) mixing a mixture of soybeans, kelp and peat in water at a weight ratio of 16: 24: 8 to 12: 0.4 to 0.6: 0.4 to 0.6;
(b) boiling the so-called mixture of step (a), crushing, shaping and drying with meju;
(c) a mixture of alkaline water and sun salt in a weight ratio of 17 to 25: 3 to 5, and the dried meju of step (b) is mixed in a weight ratio of 20 to 30: 4 to 6, Removing impurities from the top and adding honey, jujubes, pepper and charcoal in a jar containing meju and aged brine in a weight ratio of 4 to 6: 3 to 4 at a ratio of 12-18: 20-25: 10-15: 20 To 30 weight ratio and aging the mixed mixture; And
(d) separating the soy sauce, charcoal, red pepper and jujube from the aged mixture of step (c) and adding the separated soy sauce, fermented soybean meal, salt and red pepper seeds to the remaining soybean paste at a ratio of 3-4: 10-15: And mixing the mixture at a weight ratio of 2 to 3, followed by aging the mixture. 3. The method of claim 2,
(a) mixing a mixture of soybeans, kelp and peat in water at a weight ratio of 16 to 24: 8 to 12: 0.4 to 0.6: 0.4 to 0.6, for 4 to 8 hours;
(b) boiling the boiled mixture of step (a) at 120 to 150 ° C for 1 to 2 hours, molding the mixture into meju, drying at 15 to 20 ° C for 80 to 90 days;
(c) the dried meju of step (b) is mixed in a weight ratio of 20 to 30: 4 to 6 to the brine mixed with the alkaline water and the salt of the sun salt in a weight ratio of 17 to 25: 3 to 5, Aged for a period of time and then removing impurities which are floating upwards, and adding honey, jujube, pepper and charcoal in a jar containing meju and aged brine at a weight ratio of 4 to 6: 3 to 4 at a ratio of 12-18: 20-25: 10 to 15: 20 to 30, and aging the mixed mixture at 15 to 20 DEG C for 50 to 60 days; And
(d) separating the soy sauce, charcoal, red pepper and jujube from the aged mixture of step (c) and adding the separated soy sauce, fermented soybean meal, salt and red pepper seeds to the remaining soybean paste at a ratio of 3-4: 10-15: Mixing the mixture at a weight ratio of 2 to 3, and aging the mixture at 15 to 20 ° C. for 80 to 120 days. Use of seaweed prepared by the method of any one of claims 1 to 3.

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